Cîrstea, N.; Nour, V.; Corbu, A.R.; Muntean, C.; Codină, G.G.
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan. Foods 2023, 12, 3455.
https://doi.org/10.3390/foods12183455
AMA Style
Cîrstea N, Nour V, Corbu AR, Muntean C, Codină GG.
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan. Foods. 2023; 12(18):3455.
https://doi.org/10.3390/foods12183455
Chicago/Turabian Style
Cîrstea (Lazăr), Nicoleta, Violeta Nour, Alexandru Radu Corbu, Camelia Muntean, and Georgiana Gabriela Codină.
2023. "Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan" Foods 12, no. 18: 3455.
https://doi.org/10.3390/foods12183455
APA Style
Cîrstea, N., Nour, V., Corbu, A. R., Muntean, C., & Codină, G. G.
(2023). Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan. Foods, 12(18), 3455.
https://doi.org/10.3390/foods12183455